Until last month, I had never experienced the amazing-ness that is spaghetti squash. I kept hearing fellow food-loving bloggers rave about this magical squash, but I kept forgetting to look for it when I was at the grocery store.

Then I caved. My first spaghetti squash recipe was met with great enthusiasm by both Justin and myself. And of course, we are now hooked. Spaghetti squash in some shape or form is quickly becoming a staple in our weekly dinner menu.

***Update: if you’re looking for another tasty spaghetti squash recipe, make sure to check out my spaghetti squash gratins!***

This recipe is also wonderful with pasta instead of spaghetti squash. Simply saute all of the vegetable/chicken ingredients in your skillet, then toss with the chicken broth, parmesan, and fresh pasta.

Katie! i stumbled upon your blog through your fb mini fed. i read alot of food blogs esp vegan/veg ones and i love the food blog u r starting! i tried this recipe yesterday and it was amazing! thanks for sharing

Allison – was it mushy when you originally cooked the spaghetti squash, or did it become mushy when you mixed it with the other ingredients? Either way, perhaps reducing the cook time on the squash would most likely help – sometimes with a smaller squash it cooks faster and then breaks down.

[…] to make with your spaghetti squash? If so – feel free to try one of my personal favorites: spaghetti squash with grilled chicken, sundried tomatoes, broccoli, and peas. It turned me from a skeptic to a […]